Double Ginger Biscotti
These nontraditional biscotti have a spicy kick thanks to ginger in two forms: ground and crystalized. Like the classic Italian cookies, they are baked twice for added crunch, but the addition of butter makes them softer on the inside than typical biscotti. I got inspiration from a triple ginger biscotti recipe in Tish Boyle’s The … Continue reading Double Ginger Biscotti